Hashbrown and egg cups

These gorgeous egg cups are great for breakfast, packing in lunch boxes, or serving with a green salad for a light supper.

South African Poultry Association

MAKES 12 4 potatoes, peeled and grated 12 egg yolks, six egg whites 30ml (2 Tbsp) melted butter Small handful of chives, thinly sliced, plus extra to serve 250ml (1 cup) Cheddar cheese, grated Salt and pepper ½ x 200g packet diced bacon, fried until crispy • Preheat the oven to 230°C. Grease 12 cups in a standard cupcake tray with cooking spray. • Squeeze the excess water from the grated potatoes. Mix through one of the egg whites, butter, chives and cheese. Season to taste with salt and pepper. • Divide the mixture between the greased cups. Use the back of a glass to press the mixture into the cups and up the sides to form a nest. Bake for about 20 minutes or until they…

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Farmer's Weekly (Digital) - 1 Issue, 21 February 2025

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